Combine cake mix (less 1 cup) with 1 egg and melted margarine.
Press mixture down in 9x13x2 inch pan (grease bottom only).
Combine pumpkin pie mix with 2 eggs and milk.
Mix until smooth.
Pour over crust.
n and cover with aluminum foil. Let the pumpkin bake for 45
repared pan.
To make Pumpkin layer: In a mixer bowl
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line pie pan with pastry and pour in filling.
Bake in very hot oven at 450\u00b0 for 10 minutes.
Reduce temperature to slow 325\u00b0 and bake for 35 minutes longer or until knife inserted in center comes out clean.
Cool.
Makes one 9-inch pie.
Mix pumpkin pie mix, eggs and evaporated milk.
Pour into 9 x 13-inch pan.
Sprinkle cake mix on top.
Melt butter and pour over top of crumbled cake mix.
Sprinkle nuts over the top.
Bake 1 1/2 hours at 350\u00b0.
75\u00b0F.
Combine flour, pumpkin pie spice, baking powder, baking soda
In a large bowl, mix pumpkin, milk, honey, sugar, eggs and pumpkin pie spice with wire whisk until smooth.
Pour into an unbaked 9 or 10-inch pie crust with high, fluted edges.
LINE 18 muffin wells with paper cupcake liners. Place 1 gingersnap in each.
BEAT cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
POUR filling into liners, dividing evenly. Bake in a preheated 325\u00b0F oven for 30 to 35 minutes, until just set.
CHILL for 1 hour. Garish as desired. A little dallop of whipped cream topped with a pecan half looks pretty.
Cook pumpkin and combine with eggs.
Mix well.
Stir in sugar and
flour.
Blend
in spices and milk.
Mix thoroughly. Pour into already baked pie shells.
Makes 3 to 4 pies.
Bake until golden brown.
Mix pumpkin pie mix, eggs and milk in large bowl (add sugar if desired).
Pour into ungreased baking pan (13 x 9-inch).
Sprinkle dry cake mix over pumpkin mixture.
Drizzle melted butter over top. Sprinkle chopped pecans over the top.
Bake at 350\u00b0 for one hour to one hour and twenty minutes.
Insert knife in the center.
If clean, it's done.
Best served warm with whipped topping.
One can of Libby's pumpkin pie filling plus 2 eggs plus 2/3 cup evaporated milk can be substituted for the first 6 ingredients.
Preheat oven to 350\u00b0.
Grease bottom of 13 x 9-inch pan.
Mix cake mix, melted butter and one egg.
Press into bottom of pan. Then mix pumpkin pie mix with 2 eggs and milk.
Pour over cake mixture.
Bake 40 to 50 minutes or until toothpick comes out clean.
Serve with whipped cream.
Measure 1 cup of cake mix and set aside for topping.
Mix remaining cake mix with margarine and 1 egg.
Put into 9 x 13 inch greased and floured pan.
Mix pumpkin pie mix, 3 eggs, milk, cinnamon and sugar.
Pour over cake batter.
Mix the cake mix, water and 3 eggs.
Put in 9 x 13-inch pan. Mix pumpkin pie mix; add 2 eggs and a little salt.
Beat together. Spread over batter until smooth. Take boiling water and pour over top here and there.
Bake at 350\u00b0 for 45 minutes.
Serve with whip cream.
Preheat oven to 350\u00b0. In large mixing bowl, mix cake mix, pumpkin pie mix and 2 eggs. Beat at low speed until moistened. Beat at medium speed 2 minutes. Add remaining eggs and topping mix. Beat at low speed until moistened and medium speed 3 minutes. Pour into greased and floured 12-cup fluted tube pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
Prepare cake mix according to directions.
Pour into a 9 x 13-inch greased and floured pan.
Mix pumpkin pie mix with eggs and pour on top of the yellow cake mix, then pour boiling water on top.
Bake 45 minutes at 350\u00b0.
Mix pumpkin pie mix, beaten eggs and milk and pour over cake mixture.
Combine sugar, cinnamon and margarine and add to 1 cup of cake mixture.
Sprinkle over cake.
Bake at 350\u00b0 for 45 to 50 minutes.
Bring milk, sugar and pumpkin to simmer in medium saucepan on medium heat, stirring to dissolve sugar.
Carefully pour mixture into blender container. Add coffee, vanilla and pumpkin pie spice. With center part of blender cover removed to let steam escape, blend on medium speed until smooth and frothy. Pour into mugs. Serve immediately.
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
ugar and shortening.
Add pumpkin and egg and mix again